Article by: yana

Hot outside? Eat something cold! And I don't mean just ice cream.

Japanese summer is extremely hot. But other than using AC or fans to cool yourself down, Japanese people came up with ways to cool down from the inside. By eating special dishes!
Here are some of them.

Kakigori

When you think of summer in Japan, the first thing that comes to mind is kakigori. It's sweet, playful, and refreshing. It's a wonderful treat that also cools you down, made with shaved ice and topped with a variety of syrup, condensed milk, and fruit combinations.
You can even buy it in a packaged form at the store! Read more about it in our article about Japanese shaved ice kakigori.

Rei-shabu

Summer has its own form of shabu-shabu hot pot, which is popular in the winter. Rei-shabu, like its winter-warming cousin, involves boiling pork slices in a hot pot, but then dipping them in cold water and placing them on a cold salad of raw vegetables, usually complemented by a sesame sauce. If you have the time to arrange everything correctly, this is more like a salad. It also provides an opportunity to sample some of Japan's fresh veggies, such as tomato and cucumber, which are plentiful throughout the summer months.

Hiyashi chuka

These cold ramen noodles, which are simply translated as "chilled Chinese-style," are served mountain-style, surrounded by fresh veggies, and are a very refreshing lunch that keeps you feeling light. The finest noodles keep their stiffness while cooling you down as you eat them. Typical toppings include sliced cucumber, ginger, ham, and omelette, as well as seafood like shrimp, all of which are placed beautifully around the noodles. The meal is generally served with one of two sauces, sesame or soy, and is said to be restorative if you're suffering from the summer heat (and who isn't?).

Mizu yokan

Yokan is a jelly-like delicacy prepared from red bean paste, sugar, and agar—presented in transparent cubes or slices—that is frequently served with green tea and often includes chestnut. In the summer, mizu yokan (literally, "water yokan"), a softer variant prepared with a bit more water, is offered in its stead. Mizu yokan has a soft texture that nearly manages to relieve your thirst, and it sometimes comes with matcha flavor. There are many other kinds of wagashi to sample, but this is one of the nicest in the summer and is frequently served with matcha in teahouses in shrines, gardens, and temples.

Nagashi somen

Nagashi somen is by probably the most enjoyable summer food, including plucking cold somen noodles as they run down a bamboo slide in chilly water. You dunk your catch in tsuyu (a soy-based sauce) and attempt again, making eating a respectable pastime for at least an afternoon.

The name nagashi means "to flow," and uncaught noodles are frequently discarded, so you can eat as many as you want knowing you're saving them from the garbage. The meal is light and refreshing, as well as entertaining, because it uses very thin white noodles. If your chopstick skills aren't up to par, somen may always be had in a more traditional form—chilled with dipping sauce and fresh vegetables.

Hiyayakko

Hiyayakko is a cold tofu meal that demonstrates simplicity is best. It's simple, nutritious, and as refreshing as a glass of cola (kind of). The dish, also known as yakko-dofu, is a popular izakaya dish that may help you lighten up your dinner if you're eating a lot of fried food. Spring onions, katsuobishi (fish flakes), grated ginger, and a splash of soy sauce are traditional toppings, although the flavor can be customized based on the restaurant or home choice. For a more contemporary approach, try shiso leaf, ham, cucumber, tomato, wakame, or wasabi.